Looking back on recipes from years ago, they’re all so obviously, BC: before Chaya. So many of our recipes now shine with her sunny, Mauritian roots. She energises our food, developing recipes bursting with brightness.
Her love affair with food began in the lush backdrop of her Mauritian childhood, where she would pick and eat juicy mangoes strewn across her garden. Fast forward a few years and she started with us as a chef de partie at Spitalfields. Now, she manages our column for The Guardian, while also developing recipes for our website and delis.
Beyond the kitchen, Chaya supports Freedom From Torture, helping asylum seekers and refugees in the UK to rebuild their lives. With her colleagues, she's raised over £28,000 and counting for the charity. Chaya's dedication to food and community shines through in all she does.
“Hmm. Probably dumplings. Of any kind. All dumplings!”
“It has to be a cast iron skillet. It’s high-sided enough for frying chicken and chips and gets hot enough to sear meat and make flatbreads. Everyone needs a cast iron skillet.”
“Chillies always make it into my cooking. But also tamarind. In Mauritius, we add it to soups and stews at the end of cooking. We use it in marinades to tenderise meat. We even cook it down with a bit of sugar and chilli, then drizzle it over fried foods or desserts.”
“Probably lose myself in a good book.”
“Noor’s chickpea fatteh that’s published in the New York Times. It makes use of stale bread and can be served at brunch (with eggs) or as a vegetarian main course with seasonal veg. It’s fabulous.”
“Ghee, butter, anchovies, cheese. In that order.”
